Current Issue
BB Past Issues
A Note From Marcy
Complete Recipe Index
Subscribe to BB
Subscriber Sign In
Free BB Classics
About Us
Contact Us
When Bakers Write - Features
Scent of A Baker
Music and Dance
Product Reviews

Bread - Buns - Bagels

View Our Alphabetical Recipe Index for Bread - Buns - Bagels
Find a recipe via our alphabetical recipe index or you can also search using our Search bar for recipes by title or by type (in general Categories, muffins, breads, etc.)

Comfort buns
Homemade wins hands down

Popcorn “flour” comes from ground popped corn. This smells like a movie theatre lobby (in a good way) and toasts like brioche and is the bread I would choose for a summer tomato sandwich. An air popper is perfect for this (I use a handy one from Nordicware which goes in the microwave) or use a quality butter or plain popcorn, already popped. The final butter basting on the baked bread makes this irresistible. Little flecks of popcorn hulls add fiber and a slight nuttiness. All in all, this amazing slicing bread is a real keeper.

The scent of this loaf makes you feel ten grandmothers are home or someone opened a bakery in your kitchen. It is adapted from my friend, and fellow baker and cookbook author, Beth Henspberger.

A lightly golden, country styled loaf, that is perfect as cinnamon toast in the morning or as a healthy sandwich bread.

An easy but sophisticated dough yields melt-in-your-mouth gems. The almond paste melts during hte baking and the result is a crisp, sweet croissant. The dough tastes like classic puff pastry but with far less effort. 

 Hold the lettuce – all you need is dough and not that green stuff either. This is a dynamite bread, slathered with a cheesy, Caesar style garlicy filling that bubbles up into a crust in a pull apart, crusty, white bread that is a meal maker. Add that other, real Caesar salad as a side for this great bread. Hail nothing!

I heard about a bakery that somehow combined cake mix and a yeast dough to make great cinnamon buns and was intrigued to try my own version. Wow! This recipe makes a light, almost feathery cinnamon bun. Chill overnight and bake off first thing in the morning for fresh buns by the time The Sunday New York Times arrives.

A round unleavened loaf

 Not too sweet, not too rich, this dough is stretched and briefly fried (a wok is fine) before being tossed with sugar and cinnamon. These are the next best thing to being at a country fair. They are commercially made under the trademark name Beaver Tails (C) but fried dough, like you get at a country fair - is what these are all these are - and they are amazing!

Prev | 1 | 2 | 3 | 4 | 5 | 6 | .. | 28 | Next
Recommend This Page